Friday, December 5, 2008

Torta de Piña - Pineapple Cake

This is one of the most typical chilean cakes. It's composed by a yellow soft cake, heavy whipped cream and pineapples as filling. It's really soft, light and moist. It goes perfect with a coffee!

So, if you feel like giving a try to a "chilean délicatesse" , this one is a perfect opportunity. Here we go!


For the cake:

6 eggs
1 cup sugar
3/4 cup sifted all purpose flour
3/4 cup cornstarch
2 tsp. baking powder

1 20 oz. can pineapple chunks
1/8 cup favorite white liquor (such as pisco, tequila, vodka, etc) **optional
1 quart heavy whipping cream
3/4 cup powder sugar
Coconut flakes **optional


1.- Grease a 9" spring form pan and set aside. In a medium bowl sift the dry ingredients all together. In a small sauce pan pour the sugar and wet it with a little bit of water (it should look like wet sand), cook it until it reaches the consistency of a soft ball (240ºF) and set aside. Beat the egg whites until they form stiff peaks and add the syrup. Continue beating until the meringue is cool. Add the egg yolks one at a time, making sure they are well incorporated after every addition. Finally, add the dry ingredients softly. Do not over beat.

2.- Pour the batter into the prepared pan and bake it at 325ºF for 30 minutes. The timing can vary depending on your oven, but make sure that when you insert a toothpick in the center comes out clean. Let it cool completely and slice it in two parts, so you'll have 3 layers. To make sure your layers are even, you can use toothpick as a cutting guide as you move your knife through the center of the cake.

(This picture was taken from King Arthur Website)

3.- Preparing the heavy whipping cream. Beat the cream until is thick, if you lift the beaters of the mixer you'll see little picks on top of the cream. Add the powder sugar. Set it in the fridge until you are ready to assemble the cake.

4.- Open and strain the pineapple can. Reserve the juice and mix it with the liquor of your preference. Put the bottom layer of the cake on a cake stand and sprinkle it with the pineapple juice mixture until is very moist (not mushy). Add an abundant layer of heavy whipping cream and evenly distribute pineapple chunks on top of it, add a thin layer of cream again. To wet the second cake layer, put it on top of a plate and wet one side. Turn it upside down on top of the cake and wet the other side. Repeat the process of the cream, pineapple chunks and cream.

5.- Moist the last layer of the cake and assemble it on top of the rest of the cake. Cover completely with heavy whipping cream (a very thin layer, this is just to get rid of the crumbs). Refrigerate for 20 minutes.

6.- Once the first layer is set, add the final coat of heavy whipping cream and proceed to decorate with the rest of pineapple chunks.

** You can sprinkle some coconut flakes for a final decorating touch. Enjoy!


Mark David said...

Yum - that looks so good!

What a great combination of colors and flavors. I love Pineapple Cake. This cake is so pretty! It was a little more dense then I thought it would be, but it was still so yummy. I used fresh pineapple and toasted fresh coconut to put on top once it was baked. It was a big hit at the office for my coworkers birthday.

onno david
my site

The Shulls said...

So glad you enjoyed the recipe! Thanks for visiting the blog!

Unknown said...

you have no idea how excited i was to find this recipe! my husband is chilean, and this is his very favorite cake. where did you get it?!

Unknown said...

great recipe... thank you for sharing...

from Australia

The Shulls said...

Con: I learnt how to make this cake while I was in Chile, but never had like a very good "bizcocho" (cake) recipe, so I got it from Nestle Chilean Website. I love the cake in general but the cake is a little bit more dense than the typical chilean. You can try this very same recipe with a Yellow Moist Cake Box and keep the rest as it is posted. Thanks for visiting the blog!

P: You are very welcome. So glad you enjoyed it! Thanks for visiting Chilean Flavor!

LETTO2103 said...

monita, i've been using my mom's best friend recipe for biscocho but i decided to give yours a try (for the fondant cake) and..... I LOVE IT!!! it's easier and cheaper that hers lol and so spongy!!
once again,you are my idol!!!
love and kisses from your homeland, VIVA CHILE!!!

The Shulls said...

Te echo de menos, Letto!!!!! tomate un vasito de chicha por mi hoydia!!! Besitos!!

Create in Me said...

What a nice surprise!!!
I stumbled upon your blog while looking for a pineapple cake recipe and I'm SO glad I did. I was born in Concepcion but raised in Vina. My parents were american missionaries for almost 30 years. I left Vina when I was 17 to come to the States for College. I met my husband (a missionary kid from Honduras) and have been married for 20 years. We currently live in Texas. I miss Chile terribly. I will be coming back to visit you often I'm sure! Please let me hear from you and tell me more of your story.

The Shulls said...

Hey Susan, so sorry for the late reply! I am chilean and moved to the US in 2005. I worked with missionaries in Vina del Mar and met my husband (american) in a mission trip! so we have lots of things in common!!

Anonymous said...

Hi, my nickname is Mily. I was born and raised in the north of Chile.My home/work/family is now in Texas.
I am trying to make a pineapple cake,the way my mom used to make it in Chile. I am pretty sure she used vanilla cream for the filling and "betum blanco" to cover the top.
Vanilla Cream:
1 cup of milk
2 tea spoon corn starch
3 spoon sugar
1 yolk
1 tea spoon vanilla
Prep: place all ingredients in a saucepan, cook on top stove slow-medium heat while mixing quickly with spoon.Mix will be ready when corn starch has lose "uncook" favor.
"Betum Blanco"
5 egg whites
2 1/4 cup dugar
3/4 cup water
3 spoon confectioner sugar
1 tea spoon lemon juice or vanilla.
in a soucepan mix slowly sugar and water on slow-medium heat.(syrup it's ready when gets thick and forms a "thread" when pick up with spoon).
Beat egg whites until "snow appearance"; then slowly add syrup while keep beating egg whites. Incorporate confectioner sugar,lemon juice or vanilla until all thick.
My mom also used pisco or other licor to moist the cake layers,then added vanilla cream, pieces of pineapple.
When cake already cover with betum blanco. She placed it in the oven (medium heat) until dry and slightly brown .

The Shulls said...
This comment has been removed by the author.
The Shulls said...

Hey Mily, Nice to see you here! I am from Vina del Mar, Chile. The recipe that I posted is the most traditional one for Torta de Pina (the kind you can find in bakeries and grocery stores). You can find many other variations, especially when they are homemade and if you move up towards the north of Chile. "Crema Chantilly" is the most common cream to cover cakes filled with fruit (strawberry, pineapple, raspberry, peaches). Thanks so much for you comment and recipe :)

Anonymous said...

Hello this looks like a great recipe for the torta de pina. I am chilean from Vina, but moved to Canada when I was little. Im guessing there are many versions of the cake as I make something quite different with the bizochuelo. But I am definetly going to try this one!! Thanks for the recipe.


The Shulls said...

Hey Lia! thanks for visiting the blog! This recipe is really yummy, hope it works for you :)

Claudia Acuna-Gillman said...

Amiga, my father and mother in law offer to make me a cake, I asked them please not the one from the box... they said they can give it a try using a Chilean recipe, so I just emailed them your link for the torta de pina, I'm definetly looking forward to my bday now.
Clau Acuna

The Shulls said...

Que rico, Clau!! que honor!!! Espero que les quede super rica y que la disfrutes un monton!! Un beso!!! y FELIZ CUMPLEANOS!!!!

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